He/she must take charge and control how foods are served to clients. Top quality must be maintained in foods prepared and the sous chef must ensure this. The executive sous chef is expected to keep his/her ears close to the ground to get wind of new recipe and present such to restaurant management for approval prior to implementation. All food preparations are expected to be in line with restaurant’s recipes. He/she has the duty of analyzing level of quality of food prepared before such food gets to the clients. Sections like the Crew Kitchen, the Toscana Restaurant, the Polo Restaurant, all Cold kitchen and Hot kitchen sections are under his/her watch.Įfficient running of kitchen operations is the main responsibility of the executive sous chef and he/she is required to oversee food preparation and ensure their appropriate presentation to clients. He/she has the duty of coordinating all the sections in the kitchen. The executive sous chef is required to report to the Executive Chef on the activities of the kitchen, since the executive chef may not always be available in the kitchen to directly monitor activities. His/her role also involves controlling activities at service times for meals, be it the first meal of the day, lunch or dinner. His/her job description entails managing the kitchen and monitoring food preparation, delivering and presentation throughout the opening hours of the restaurant. The executive sous chef is in charge of the kitchen and is responsible for overseeing all the activities that get played out there. This post provides complete information on the job description of a executive sous chef, to help you learn the key duties, tasks, and responsibilities they typically perform. Executive Sous Chefs oversee all kitchen activities.
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